Rosemary & Aged Provolone Gougères
Recipe type: Hors d'Oeuvres, Pastry, Appetizers, Baked Good
Cuisine: French, Italian
Prep time: 
Cook time: 
Total time: 
Serves: yields 4½ dozen
These Gougères have an Italian Twist with the addition of Provolone, Parmesan, and fresh Rosemary.
  • ½ c. (1 stick) Unsalted Butter
  • 1½ tsp. Salt
  • 1 tsp. Sugar
  • ¼ tsp. or more Black Pepper, freshly ground
  • ¼ tsp. Nutmeg, freshly grated
  • 1¼ c. All-Purpose Flour
  • 1½ c. Grated Aged Provolone Cheese
  • ½ c. Grated Parmesan, divided
  • 1 Tbsp. Fresh Rosemary, minced
  • 4 Eggs
  1. Preheat oven to 425°. Line 3 baking sheets with parchment paper.
  2. In a medium saucepan, combine 1 c. water with butter, salt, sugar, pepper, and nutmeg. Place over medium-high heat and and bring to a boil. Remove from heat and add flour, stirring with a wooden spoon until it is completely combined.
  3. Place pan over medium-high heat, stirring constantly, until the the dough does not stick to the sides of the pan, darkens slightly, and leaves a film on the bottom of the pan, 4-5 minutes. Remove from heat and stir in Provolone, ¼ c. Parmesan, and rosemary. Stir until cheese has melted.
  4. Transfer dough into the bowl of an electric mixer. Using the paddle attachment, mix for a minute or 2 until the dough has cooled slightly. With the mixer on medium speed, add the eggs, one at a time. When the eggs have been incorporated, the dough should be smooth, shiny, and quite thick.
  5. Transfer dough into a pastry bag (no tip needed) and pipe 1 inch circular "puffs" onto prepared baking sheets. Sprinkle with remaining Parmesan and bake until golden, about 20 minutes. Serve warm.
Unbaked Gougères can be frozen and baked whenever the mood strikes.
Recipe by strawberryplum at